In a pan on low heat dry roast the foxnuts until crisp. Make sure not to brown them too much. It should take about 10- 12 minutes. Monitor them to make sure they don’t burn and stir them in between. Moreover, let them cool and grind them in a grinder.
On low heat in a pan roast the dry desiccated coconut. Spread the coconut around into one even layer. Stir often, until the coconut is lightly browned (about 5 minutes).
Place all of the ingredients (ground foxnuts, Greek Yogurt, coconut milk, frozen pineapple and sugar) in a high-powered blender. Finally, blend them.
After blending the smoothie, transfer the smoothie in a cup and top it with some additional foxnuts and toasted coconut.
